Peanut butter and jelly dinner rolls

I’ve been making homemade bread for many years now, and I love experimenting with different flours, bread shapes and toppings. For this dinner roll dough, I mixed white and whole wheat flour, and threw in some chickpea flour for extra protein.

But the best part of this dinner roll recipe by far is the creamy peanut butter and raspberry jelly woven into the strands of these dinner rolls. On the outside, you think it’s an ordinary roll, but bite into it, and it’s a hot PBJ. Heaven on a plate, they say. Oh yeah.

Ingredients

2 1/4 tablespoon yeast

1 tablespoon sugar

1 cup warm water

3 cups all-purpose flour*

3 1/2 cup white whole wheat flour

1/2 cup sugar

1 tablespoon oil

1 1/2 cup warm water

1 cup pecan streusel, optional

Olive oil

Creamy peanut butter

Raspberry jelly

Directions

In a large bowl, combine yeast, a tablespoon sugar, and 1 cup warm water. Mix, and allow to proof for 10 minutes.

In a high-powered mixer with the dough hook, mix flour, sugar, salt, oil and warm water until just incorporated, with lumps of flour still visible.

Add yeast mixture, and mix for 3-4 minutes, or until dough is smooth. If sticky, add a bit more flour (1/4-1/2 cup).

Oil a large bowl, and transfer dough into it. Cover with a towel or large bag, and allow to rise for 30 minutes. Punch down, and let rise another 20-30 minutes.

Divide dough into 3 pieces. Separate each piece into 12 dough balls. Roll each one into a thick strand. Using a rolling pin, roll down the strand, flattening it to about 3” wide.

Spread a thin layer of peanut butter on 6 of the strands, and jelly on the other six (don’t spread all the way to the edges, it will make it difficult to close). Pinch each strand closed tightly. Wind one peanut butter and one jelly strand together, and twist around itself to create a roll.

Transfer to baking sheet. Repeat with remaining pieces of dough. Allow to rise for 20 minutes.